Introduction

This delightful vegan Heart Shaped Cake is perfect for celebrations and special occasions. Made with fresh raspberries and a luscious pink buttercream, it’s as beautiful as it is delicious. Follow this step-by-step tutorial to bake a charming cake that’s sure to impress.

Vegan Heart-Shaped Raspberry Cake with Pink Buttercream Frosting Recipe - Recipe Image

Ingredients

Cake Dry Ingredients:

2 ¼ cups (280g) all-purpose plain flour, spooned and leveled
1 cup (200g) granulated sugar
2 ½ teaspoons baking powder
1 teaspoon lemon zest
Pinch of salt, optional

Cake Wet Ingredients:

1 cup (250g) dairy-free milk
½ cup (125g) neutral flavored oil
1 tablespoon (15g) lemon juice
1 teaspoon vanilla extract, optional
1 ¼ cups (155g) raspberries, fresh or frozen

Quick Raspberry Jam (optional):

¾ cup (95g) raspberries, fresh or frozen
1 ½ tablespoons (20g) granulated sugar, or to taste
1 tablespoon (8g) cornstarch / corn flour

Pink Buttercream Frosting:

1 cup (225g) vegan butter
3-4 cups (300g-400g) powdered sugar / icing sugar, to taste
2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink or red food coloring, as needed
1 teaspoon vanilla extract
Dairy-free milk, if needed

Instructions

Step 1: Preheat your oven to 180°C (355°F). Line 2 x 15cm (6-inch) round cake pans with parchment paper.
Step 2: In a large bowl, whisk together all the dry cake ingredients until well combined. For extra lemon flavor and color, rub the sugar with the lemon zest before mixing.
Step 3: Add the wet ingredients (dairy-free milk, oil, lemon juice, and vanilla if using) to the dry mixture and whisk until just combined. Gently fold in the raspberries, making sure they are evenly distributed.
Step 4: Divide the batter evenly between the prepared pans. Tap the pans firmly on the counter to release any large air bubbles.
Step 5: Bake for 43-48 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: To make the quick raspberry jam (optional), combine raspberries, sugar, and a splash of water in a small saucepan over medium heat. Cook for 5 minutes, mashing the berries with a fork.
Step 8: Mix cornstarch with a little water in a small bowl, then add to the raspberry mixture. Cook until thickened to desired consistency, then set aside to cool completely.
Step 9: For the buttercream, whip the vegan butter in a large bowl until light and fluffy. Gradually add powdered sugar, berry powder or coloring, and vanilla extract. Beat on high until fluffy. Add dairy-free milk if the frosting needs softening.
Step 10: Trim any domed tops from the cakes. Score each cake into quarters with a blunt knife, then cut two segments from each cake to form the bottom of the heart shape.
Step 11: Place one cake layer on a serving plate. Use frosting to attach the cake segments to the opposite side to create the top curves of the heart. Trim as needed for a neat shape.
Step 12: If using jam, spread a thin layer of frosting on the cake surface, pipe a frosting dam around the edge, and spoon jam inside. Otherwise, spread about ¾ cup of frosting over the layer.
Step 13: Top with the second cake layer and repeat the process of attaching the segments to form the heart. Trim as needed for shape.
Step 14: Crumb coat the entire cake with a thin layer of frosting. Chill in the refrigerator for at least 20 minutes until the frosting is firm to the touch.
Step 15: Apply a thicker final layer of frosting and smooth it out. Decorate with piping if desired, and add fresh berries on top just before serving.

Tips & Variations

For a natural pink color, use freeze-dried strawberry or raspberry powder in the buttercream instead of food coloring.
Make sure raspberries are evenly folded through the batter to prevent clumping and sinking to the bottom.
Use a serrated knife for trimming and shaping the cake layers for clean edges.
If you don’t want to make the jam, a layer of extra frosting works wonderfully as filling.

Storage

Store the frosted heart cake in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. On hot days, keep the cake refrigerated. Allow it to come to room temperature before serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this cake?

Yes, frozen raspberries work well. Just be sure to thaw and drain any excess liquid before folding them into the batter or using in the jam.

Is this cake suitable for other dietary restrictions?

This recipe is vegan and dairy-free. To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend, but the texture may vary slightly.

Vegan Heart-Shaped Raspberry Cake with Pink Buttercream Frosting Recipe

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★★★★★

4.8 from 76 reviews

This vegan heart-shaped cake recipe combines a moist, fluffy raspberry-flavored cake with a luscious pink vegan buttercream frosting. Perfect for celebrations, the cake uses simple pantry ingredients and fresh or frozen raspberries to create a beautiful and delicious centerpiece. Optional quick raspberry jam adds extra fruity sweetness between layers. The tutorial also guides you in shaping the cake into a charming heart form that’s ideal for special occasions or a sweet treat for loved ones.

Author: Elias
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western
Diet: Vegan

Ingredients

Scale

Cake Dry Ingredients

2 ¼ cups (280g) all-purpose plain flour, spooned and leveled
1 cup (200g) granulated sugar
2 ½ teaspoons baking powder
1 teaspoon lemon zest
Pinch of salt, optional

Cake Wet Ingredients

1 cup (250g) dairy-free milk
½ cup (125g) neutral flavored oil
1 tablespoon (15g) lemon juice
1 teaspoon vanilla extract, optional
1 ¼ cups (155g) raspberries, fresh or frozen

Quick Raspberry Jam (optional)

¾ cup (95g) raspberries, fresh or frozen
1 ½ tablespoons (20g) granulated sugar, or to taste
1 tablespoon (8g) cornstarch / corn flour

Pink Buttercream Frosting

1 cup (225g) vegan butter
3–4 cups (300g-400g) powdered sugar / icing sugar, to taste
2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink or red food coloring, as needed
1 teaspoon vanilla extract
Dairy-free milk, if needed

Instructions

Preheat and prepare pans: Preheat your oven to 180°C (355°F). Line two 15cm (6-inch) round cake pans with parchment paper to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt until evenly combined. For extra lemon flavor, rub the lemon zest into the sugar before mixing.
Add wet ingredients: Add the dairy-free milk, neutral oil, lemon juice, and vanilla extract to the dry mixture. Whisk gently until just combined, ensuring not to overmix to keep the cake light.
Fold in raspberries: Gently fold in the fresh or frozen raspberries, taking care not to crush them.
Divide batter: Evenly divide the cake batter between the two prepared pans, making sure raspberries are spread out. Tap the pans firmly on the bench to release large air bubbles.
Bake cakes: Bake for 43-48 minutes or until a toothpick inserted in the center comes out clean with no wet batter (a few moist crumbs are fine).
Cool cakes: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Make quick raspberry jam (optional): In a small saucepan over medium heat, combine raspberries, sugar, and a splash of water. Cook for 5 minutes, mashing the berries with a fork. Stir cornstarch mixed with water into the jam and cook until thickened to desired consistency. Set aside to cool completely.
Prepare pink buttercream: Using a stand or hand mixer, whip the vegan butter until light and fluffy. Gradually add powdered sugar, berry or beetroot powder (or food coloring), and vanilla extract. Beat on high speed until smooth and fluffy, adding dairy-free milk to adjust consistency and more color if desired.
Shape cakes: Trim any domes from the cooled cakes with a serrated knife. Score the surface of each cake into quarters and cut two segments off each cake to create the pieces for the heart shape.
Assemble bottom half: Place one cake layer on a serving plate. Attach the two cut segments to the side of this layer using a small amount of frosting to form the rounded top of the heart.
Add filling: Spread frosting on the cake surface, pipe a frosting dam around the edges, and spoon in jam if using. Otherwise, spread about ¾ cup of frosting evenly.
Assemble top half: Place the second cake layer on top and repeat the process with the segments to complete the heart shape. Trim as needed for a clean finish.
Crumb coat: Apply a thin layer of frosting all around the cake to seal in crumbs. Chill the cake in the refrigerator for at least 20 minutes until the frosting is firm.
Final frosting and decorating: Spread a thicker layer of frosting smoothly over the cake. Decorate with piping using a star or round tip. Just before serving, garnish with fresh berries on top.
Storage: Store the finished cake in an airtight container at room temperature for up to one day or refrigerate for up to three days. Bring to room temperature before serving for the best texture.

Notes

Use fresh or frozen raspberries interchangeably. If using frozen, do not thaw to avoid color bleeding into the batter.
If you prefer a natural pink color, opt for freeze-dried strawberry or beetroot powder in the frosting instead of artificial coloring.
The quick raspberry jam is optional but adds delicious moisture and flavor to the cake layers.
When trimming the cakes, use a serrated knife and work slowly for clean edges to help form the heart shape neatly.
If your buttercream is too stiff, add a little more dairy-free milk one teaspoon at a time until desired consistency is reached.
Allow the cake to come to room temperature before serving if stored refrigerated for ideal texture and flavor.

Keywords: vegan heart cake, raspberry cake, vegan buttercream, vegan dessert, dairy-free cake, party cake, Valentine’s cake, heart shaped cake tutorial